Recipe by Chef Anupam Banerjee
Created for Dilmah Chefs & the Teamaker in Colombo in May 2014

Serves: 1


Darjeeling tea infused tenderloin
180g Angus tenderloin steak
5g black pepper by Ceylon Spice Compnay, ground
50ml rosemary steeped olive oil
5g Dilmah Darjeeling Tea
2gsea salt

Pan-seared foie gras
80g sliced foie gras
2g sea salt
3g chopped chives

Braised cabbage
100g cabbage,shredded
10g onions, thinly sliced
2g chopped garlic
2 sprigs thyme
10g Serrano ham
5g butter
20ml orange juice
50ml white wine

Fondant potatoes
1 piece( 40 gms) flat barrel-shaped potato
300ml chicken stock
10g butter
5g Dilmah Darjeeling, tea leaves

Red wine jus
100ml brown beef stock
40ml full-bodied red wine
20ml Madeira wine
1 tsp chopped black truffles


Darjeeling tea infused tenderloin
Marinate the tenderloin steak overnight in olive oil, Darjeeling tea leaves and black pepper.
Pan-fry the tenderloin in a heavy-bottom pan till even colouring is achieved.Then cook in a pre-heated oven at 180?C for 5 minutes, to a medium rare doneness.
Allow to rest then portion. Sprinkle with sea salt and serve.

Pan-seared foie gras
Heat a non stick pan, add the foie gras and pan sear it till golden in colour on both sides.
Pat dry with a paper towel, sprinkle with sea salt, garnish with chopped chives and serve.

Braised cabbage
In a heavy-bottomed pan, melt the butter, add the sliced onions and garlic. Sauté till it onion turns pale pink.
Add cabbage, Serrano, orange juice, white wine and thyme.
Simmer the cabbage till the liquid is absorbed and cabbage is cooked.

Fondant potatoes
In a deep pan, melt butter, add the potato and pan fry till a golden in colour on both sides.
Add the chicken stock and tea leaves.
Place the pot in the oven and cook for 20 minutes till the potato is cooked.
Strain and serve.

Red wine jus
In a deep pan, add the red wine and Madeira and reduce to half.
Add the beef stock and reduce till there is 1/4 stock remaining and a syrup consistency is achieved.
Fold in the teaspoon of chopped truffles.

Assembly of the plate
Place the braised cabbage in a round mould and place it at the centre of the plate.
Place the fondant potato exactly in front.
Arrange the slices of tenderloin over the cabbage.
Place the pan-seared foie gras over the fondant potato, sprinkle with chopped chives and serve along with red wine jus.